Delicious oatmeal banana bread with oatmeal in the bread and a tasty oatmeal topping. This hearty banana bread is perfect for breakfast or a midmorning snack.
This quick loaf is a great way to use up those ripe bananas!
Banana bread with oats
The most popular recipe on my blog is a recipe for Oatmeal Banana Muffins. They are a really great muffin that get rave reviews. Just lately I've had some readers ask if they can make the recipe into a banana bread instead of muffins.
I adjusted my original muffin recipe, just a bit, and made it into banana bread. This oatmeal banana bread is as delicious as the muffins!
This oatmeal banana bread recipe is full of banana flavor and is a moist and hearty loaf of bread. It has a delicious oatmeal topping that adds just a touch of sweetness.
Banana bread is always a great choice to make, especially if you have ripe bananas in your kitchen.
Another benefit to making this banana bread is your house will smell amazing while it's baking.
Key ingredients
- Bananas - really ripe bananas
- Oats - old fashioned oats, although quick oats can be used too
- All purpose flour
- Brown sugar
- Sour Cream
- Eggs
- Oil
- Vanilla
- Ground cinnamon
- Baking powder and soda
Step by Step Directions
- Combine flour, oatmeal, baking powder, baking soda, salt and cinnamon
- In a separate bowl, combine eggs, sour cream, oil and vanilla. Mix in brown sugar.
- Mash bananas using a fork or a potato masher
- Add mashed bananas to egg mixture
- Place egg mixture in bowl with flour mixture
- Stir together just until combined
- Place in a greased loaf pan
- Top with oat crumble
- Bake in a preheated 350° oven for 55-65 minutes
Oatmeal Crumb Topping
- Place oatmeal, brown sugar, salt, cinnamon and oil in a bowl
- Mix until combined
- Sprinkle mixture over banana bread batter
How to test if bread is done?
- Cooking times vary depending on each oven
- At 55 minutes test bread with a toothpick. Insert a toothpick in the center of the bread. Bread is done if there are just a few crumbs stuck to toothpick.
- Bread needs more baking time if toothpick comes out with sticky batter, bake for 5-10 minutes longer
Tips for making
- Use really ripe bananas for making this bread.
- Mash the bananas well before adding to the mixture
- Do not overmix the batter
- Preheat oven before baking
- Check your bread to see if it's baked through at 55 minutes. Bake for an additional 5-10 minutes if needed.
- Allow bread to fully cool before slicing. Warm bread tends to fall apart easily.
Recipe Faqs
Banana bread doesn't last long in my house, because my kids tend to eat it up right away!
However, it could last for up to three days if stored in an airtight container. Once bread has fully cooled slice bread and place in a zip top bag or container.
Yes, banana bread can be frozen. Allow bread to fully cool, slice, if desired and add to a freezer bag. Frozen banana bread is best if used within 2-3 months.
Ingredient substitutions
- Old Fashioned Oats - You can use one-minute or quick oats instead
- Sour Cream - Plain Greek yogurt may be used
- Canola Oil - Use vegetable oil or other light tasting oil
- Vanilla - If you don't have vanilla on hand, you may omit
More great recipes using ripe bananas
- Blueberry Banana Coffee Cake
- Banana Chocolate Chip Muffins
- Quinoa Banana Bread
- Walnut Banana Muffins
- Fruit and Veggie Smoothie
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious bread recipes!
Oatmeal Banana Bread
Ingredients
Bread
- 1 ½ cups flour
- 1 cup old fashioned oats
- ½ cup brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- ¼ cup oil (canola)
- ½ cup sour cream
- 1 teaspoon vanilla
- 1 ½ cups ripe bananas (mashed, about 4 bananas)
Topping
- ¼ cup old fashioned oats
- 1 Tablespoon brown sugar
- 1 Tablespoon oil (canola)
- ⅛ teaspoon cinnamon
- dash salt
Instructions
Bread
- Preheat oven to 350 degrees
- Lightly grease a loaf pan
- Combine flour, oatmeal, baking powder, baking soda, salt and cinnamon1 ½ cups flour, 1 cup old fashioned oats, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon
- In a separate bowl, combine eggs, sour cream, sugar, oil and vanilla½ cup brown sugar, 2 eggs, ¼ cup oil, 1 teaspoon vanilla, ½ cup sour cream
- Mash bananas using a fork or a potato masher. Add mashed bananas to egg mixture and mix until combined.1 ½ cups ripe bananas
- Add egg mixture to flour mixture. Stir together just until combined
- Place batter in a lightly greased loaf pan.
Topping
- Combine oats, brown sugar, oil, cinnamon and salt together in a bowl¼ cup old fashioned oats, 1 Tablespoon brown sugar, 1 Tablespoon oil, ⅛ teaspoon cinnamon, dash salt
- Sprinkle mixture over prepared banana bread batter
- Bake bread for 55-65 minutes in preheated 350° F oven
- Allow bread to cool for 10 minutes in pan. Remove bread from pan and continue cooling on a baking rack.
- When bread has fully cooled, slice into 10 slices
Notes
- Use really ripe bananas for making this bread.
- Mash the bananas well before adding to the mixture
- Preheat oven before baking bread
- Check your bread to see if it's baked through at 55 minutes. Bake for an additional 5-10 minutes if needed.
- Allow bread to fully cool before slicing. Warm bread tends to fall apart easily.
- Old Fashioned Oats - You can use one-minute or quick oats instead
- Canola Oil - Use vegetable oil or other light tasting oil
- Vanilla - If you don't have vanilla on hand, you may omit
Sarah says
could this be adapted for a bread machine??
Kathy says
I have not tried this in a bread machine so I don't know how it would work.
Beth253 says
Well hello there, and thanks! I wish I could post a photo of how gorgeous this bread is. Luckily I have instagram, so I can annoy people with the photo. 😂 I did everything according to the recipe, and then added walnuts, and a Tbsp of ground flax seed. Tis very very good. My bananas were very ripe. Near banana death. But they were the perfect candidates. Sometimes I’ll freeze them before I use them, because they’ll get very syrupy, and break down nice for the bread.
I appreciate the rather small amount of sugar used in this. I’ll be eating it for breakfast this week. Thanks again.
Kathy says
Hi Beth,
Thanks so much!!! I also freeze my really ripe bananas so I can use them when I'm ready. Otherwise they seem to go from ripe to overripe in a minute. Tag me on Instagram...I'd love to see your pics! 🙂
Kathy